Food Dispatcher

5 days ago

San Fernando, Ilocos, Philippines Obic Group of Companies Full time ₱15,000 - ₱250,000 per year
  1. Follow the Obic Group of Companies policies and procedures.
  2. Perform kitchen operations with passion, integrity, and knowledge while promoting the culture and values of the Obic Group of Companies.
  3. Must be proficient in each area of the kitchen with flexibility to move between positions.
  4. Check the freshness of food and ingredients.
  5. Prepare food for service (e.g. preparing garnishes and sauces).
  6. Prepping ingredients and assembling dishes according to restaurant recipes and specifications.
  7. Answer, report and follow Head Cook's or Assistant Head Cook instructions.
  8. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
  9. Stocks and maintains sufficient levels of food products and raw materials at line stations to assure a smooth service period. Follow inventory control procedures to reduce product loss.
  10. Ensure all food items are prepared according to the standards of quality, consistency, timeliness of Mesa.
  11. Assumes 100% responsibility for quality of products served.
  12. Ensure that food comes out simultaneously, in high quality and in a timely fashion.
  13. Inspect supplies, equipment, and work areas for cleanliness and functionality and arrange for repairs if necessary.
  14. Maintain high standards of quality control, hygiene, and health and safety; and ensure compliance with sanitation and safety regulations including knife handling and kitchen equipment.
  15. Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment and takes care of leftover food.
  16. Follows proper plate presentation and garnish set up for all dishes.
  17. Assists in food prep assignments during off-peak periods as needed.
  18. Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
  19. Attends all scheduled employee meetings and brings suggestions for improvement.
  20. Check food quality and temperatures throughout the day to maintain Health and Safety regulations.
  21. Maintain cleanliness and organization throughout the kitchen.
  22. Manage time effectively and meet all job responsibilities.
  23. Maintains regular and consistent attendance and punctuality.
  24. Identify back-ups in the kitchen and work with managers to re-organize human resources.
  25. Assist in any areas of the kitchen when staffing constraints require.
  26. Maintain a positive and professional approach with coworkers and customers.
  27. Responds to the results of the Audit and ensures that the relevant changes are executed.
  28. Other aspects that may be assigned by the Restaurant Manager, the Kitchen Supervisor, and senior management.
  29. Complete the specifications outlined in your Employment Contract.

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